Mango Gazpacho

Vegan MoFo #14 – Keeping with my tropical theme this week, here’s a recipe for mango gazpacho, or should I say MMMango gazpacho! It’s slightly adapted from AllRecipes.com. I leave-out the jalapeno pepper and reduce the onion and garlic because I find them to be to strong in the original recipe (and I love garlic and onion)!

Now I know that you folks in the Northern hemisphere are looking for warm soup recipes at the moment, but this is perfect for Sydney Australia right now, because we’re having a beautiful sunny weekend and the mangoes are ripe and in season.

This refreshing mango gazpacho recipe is so easy to make. It's also raw, vegan, low-carb and gluten-free!

Recipe type: Soup

Cuisine: Spanish, Raw

Serves: 6

Ingredients

2 cups mangoes, diced

2 cups orange juice

1 cucumber, diced and seeds removed

1 red bell pepper (capsicum), diced

½ red onion, diced

1 small garlic clove, diced

3 tbsp lime juice

2 tbsp olive oil

2 tbsp basil or cilantro (fresh coriander)

salt and pepper, to taste

Instructions

Process mangoes, orange juice and oil in a blender or food processor until pureed. Add the remaining ingredients and pulse gently until mixed but still a little bit chunky. Season with salt and pepper to taste.

Refrigerate until ready to serve. (Can be made several hours before serving.)

Notes

Adapted from AllRecipes.com

3.2.2089

I like to serve this soup in glass tumblers and this recipe will fill about 6 of them.

Another option is to serve the gazpacho in little shot glasses, as an amuse-bouche before dinner, or appetizer at a cocktail party or buffet.